Smothered Squash and Pinto Beans

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Yield:
4 servings (serving size: 1 cup squash mixture and 1/2 cup rice)
June 1998
RECIPE BY Cooking Light

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 teaspoons minced seeded jalapeno pepper
  • 2 garlic cloves, minced
  • 1 cup (1/2-inch-thick) sliced yellow squash
  • 1 cup (1/2-inch-thick) sliced zucchini
  • 1/2 cup fresh corn kernels
  • 1 (16-ounce) can pinto beans, drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 3 thyme sprigs
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 2 cups hot cooked long-grain rice

Nutritional Information

  • Calories 337
  • Caloriesfromfat 20%
  • Fat 7.5g
  • Satfat 3.2g
  • Monofat 3.1g
  • Polyfat 0.7g
  • Protein 13.7g
  • Carbohydrate 55.2g
  • Fiber 5.7g
  • Cholesterol 11mg
  • Iron 3.9mg
  • Sodium 432mg
  • Calcium 198mg

How to Make It

Heat oil in a large skillet over medium-high heat. Add the onion, jalapeño, and garlic, and sauté 2 minutes. Stir in squash and zucchini, and sauté 2 minutes. Add corn, beans, tomatoes, and thyme; cover, reduce heat, and simmer 10 minutes. Discard thyme; sprinkle with cheese. Serve over rice.

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